Recently mixologists have voiced their contempt of the Aperol Spritz, finding the Aperol and Prosecco both too sweet and too cheap. But when made properly, an Aperol Spritz is a fine way to end a humid day. The key is a good Prosecco — not the highest quality (‘cause why dilute a fine bubbly) but not too cheap or sweet either. Try to find a mid-range, brut (a.k.a. lower sugar) Prosecco. Make sure it’s super cold, and open the bottle just before mixing up the spritz. Make enough for a crowd, because once the bubbles settle, it’s just not as delicious.
A good spritz is made using a 3:2:1 formula:
3 ounces bubbly, 2 ounces bitter, and 1 ounce soda water. If you don’t have Aperol, you can use Vermouth, Cappelletti, Gran Classico or the French Lillet. Experiment with other bitters until you find your perfect spritz.
The spritz recipe on the back of an Aperol bottle and on many websites calls for equal parts Aperol and bubbly. That’s way too sweet! Trust me on this one, keep it classic, and your aperitf will be perfetto.
Aperol Spritz
Makes 1 drink
Ice
3 ounces Prosecco (brut, cold, and newly opened)
2 ounces Aperol
1 ounce soda water
Orange slice
Fill a white wine glass up half way with ice. Add the Prosecco, Aperol, and soda water. Give it a few stirs to mix. Serve immediately with an orange slice.